Homemade shish barak, and nothing better... You’ll find every detail, even the smallest, in this recipe!

For the dough:

3 cups flour

1 teaspoon salt

3 tablespoons oil

1 cup water, or more as needed

For the filling:

300 grams ground meat

1 tablespoon oil + 1 tablespoon butter

2 onions, finely chopped

toasted pine nuts or chopped almonds

1 medium tablespoon salt

1/4 teaspoon cinnamon

a pinch of white pepper

a pinch of seven-spice blend

1 tablespoon chopped fresh coriander

Yogurt sauce:

3 kilos yogurt

4 tablespoons cornstarch

1/2 liter or 2 cups water

1 tablespoon salt, or to taste

4 garlic cloves

1 tablespoon butter

1 tablespoon fresh coriander or dried mint

toasted pine nuts for garnish - optional

Mix the dry dough ingredients, then gradually add the water and knead well.
Let the dough rest for 30 minutes.
Divide the dough into 3 portions.
Let it rest for another 10 minutes.
Roll out the three portions of dough and cut them into small circles using a cutter or a small cup.
Place a sheet of parchment paper on a baking tray and arrange the dough circles on it.
Fill them with the previously prepared, cooled filling and close them into small tarboosh shapes, then bake them in a hot oven for just 5 minutes on low heat.
Remove them from the oven and cover them immediately so they stay soft.
Start preparing the yogurt... strain the yogurt through a sieve. Dissolve the starch in the water using a whisk, strain it, then add it to the cold yogurt and stir.
Place the pot over the heat and keep stirring until it comes to a boil.
Lower the heat and stir every 2 minutes for about 15 minutes.
After 20 minutes or 15 minutes, add the shish barak to the yogurt, add the salt, and stir gently.
Meanwhile, sauté the mashed garlic in butter until it softens slightly, then add the coriander or mint and stir for 1 minute.
Pour the garlic mixture over the pot of yogurt and shish barak, stir, then turn off the heat.
Serve the shish barak in bowls and garnish with toasted pine nuts.

For the filling:

Stir the meat until it dries out.
Add the oil, butter, and chopped onion, lower the heat, and stir occasionally until the filling is cooked through.
Add the fried nuts on the side, along with the salt, spices, and coriander, and stir briefly, then remove from the heat.
Let it cool before filling the dough so it does not open up.

This special recipe is from the friend and chef of Shou Tabkhin Today:

Click on her name to visit her personal page.

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Shish Barak with Yogurt

Prep checklist